RICE and BABY MARROW FRITTERS

MAKES 8-12 / PREPARATION: 15 MIN / COOKING: 1 HR

1L (4c) cooked rice, cooled 500ml (2c) grated baby marrows 125g cottage cheese 2 spring onions, chopped 2 eggs 30g fresh chopped parsley, chives, coriander and dill salt and freshly ground pepper to taste olive oil for frying

1 In a large bowl, mix the rice, baby marrows, cottage

cheese, spring onions, eggs and fresh herbs. Season with salt and pepper. 2 Heat a large pan over medium heat and add the olive oil. Dollop spoonfuls of the mixture into the pan and fry until golden on both sides. Don’t flip the fritters until they’re golden and crisp on the first side (about 3 minutes) or they might break apart.